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Ahead of time, prepare your tuna for marinating. Dice the tuna into small, 1-inch pieces. In a ziploc bag, combine the tuna with soy sauce, lime juice, rice vinegar, and sesame seed. Spread the tuna around in the bag to coat it in all the marinade and set the bag in your fridge for at least 4 hours. You may either do this in the morning before lunch or the night before.
When it’s time to assemble your pilaf, finely dice your cucumber, thinly slice your avocado, and finely shred your lettuce. The finer you can make these ingredients, the more presentable your pilaf will look in the end!
Set a large biscuit cutter or a similar tool on your serving plate. The cutter needs to be at least 3 ½ – 4 inches wide and about 2 ½ inches tall. For 1 pilaf, press ½ oz lettuce in the bottom of the cutter.
On top of the lettuce, lay down one layer 1 oz sliced avocado, followed by one layer 1 oz diced cucumber, topped off with 2 oz marinated tuna. Repeat this layering technique with the remaining ingredients for a second pilaf. Use the back of a spoon to gently press down each layer as you build your pilaf without squishing the ingredients.
Slide the biscuit cutter off your pilaf, and you should have a neat tower of sushi ingredients! Toppings for your sushi pilaf can be small strips of crunchy roasted nori seaweed, additional sesame seeds, sriracha, soy sauce, wasabi, or spicy mayo!